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Braunschweiger


Ingredients:

2 1/2 lbs. fine ground cooked pork liver (boiled)
2 1/2 lbs. fine ground cooked pork butt (boiled)
2 Tbsp. salt 
1 cup grated onions
1 Tbsp. sugar
2 tsp. white pepper
2 tsp. ground cloves
1/2 tsp. ground ginger
2 tsp. ground nutmeg
1/2 tsp. ground marjoram
1/4 tsp. sage
1/4 tsp. allspice
1 cup water used for boiling meat


Directions:

Combine all ingredients, mix until smooth and pasty and stuff into beef, hog or cloth casing. Simmer in salted water for approximately 20 minutes. Refrigerate for 24 hours before using.This sausage is much like liverwurst. Use it as a spread.